Description

The name “Calasole” refers to sundown or sunset

and it is the name of a mild breeze that sweeps

through the Maremma hills in the late afternoon.

VINIFICATION

The fruit is harvested by hand and fermented in
stainless steel tanks for 6 months at temperatures
of 64 to 71 degrees. After fermentation, the wine
is left on the lees for 6 months adding a toasty,
nutty hazelnut quality and additional depth and
complexity.
COLOUR
A brilliant straw yellow colour with green hues.
BOUQUET
Elegantly balanced with notes of citrus, green
melon, fashionable minerals and delicate white
flowers.
PALATE
The palate reveals a silky texture, with mouthwatering
green apple, citrus and stone minerals
that lead to a long and refreshing finish.
FOOD PAIRINGS
Ideal with classic seafood dishes, pasta, grilled
chicken, assorted sushi, scallops and oysters